Prep 30 mins
Cook 0 mins
Growing up I had this every time we had baked beans. It is not coleslaw in the actual sense and is an old New England Tradition. It can be tedious as the cabbage needs to be grated, not shredded. You can grate it in a processor or, as my mother always did, use a box grater. This is yummy, a bit sweet which offsets a baked bean meal wonderfully. My dad is a monster for this though mom usually does a new coleslaw now.
- 1 small head of cabbage
- 1 apple
- 3⁄4 cup mayonnaise
- 1⁄4 cup evaporated milk
- 2 -3 teaspoons sugar
- Grate the cabbage and apple finely.
- Combine the cabbage and apple.
- Mix dressing ingredients, which can be adjusted a bit though I wouldn't add anything or it won't be cabbage salad. The dressing should pour; thicker than heavy cream.
- Combine dressing with cabbage and apple. If it seems a bit loose; normal. Make this about an hour before meal time and refrigerate.
- The next day, if any is left, there will be some water to drain off before eating in most cases.
- This is again *not* intended to be coleslaw.
This was not a hit. Perhaps if I added more apple? We could not eat it as it so I added vinegar, garlic powder and salt n pepper. I think it must be an acquired taste.